Food Science & Cereal Quality Program
Consumer acceptability of nutritionally-enhanced foods, e.g., baked, low-fat snacks, can be improved through selection and functionality of ingredients and processes. Development of cereal varieties with improved processing quality, bioactivity of starches, proteins and fibers, during processing are investigated to create or maintain foods with desirable flavors, textures, and nutritional values. The Food Science & Cereal Quality Program maintains collaborative research with plant breeders, biotechnologists, and geneticists to produce corn, wheat, and sorghum with improved quality for processing into food products.
Faculty/Staff/Graduate Students
| Name | Title | Location |
|---|---|---|
| Juma (Novie) Alviola | Research Associate | College Station |
| Awika, Joseph | Assistant Professor | College Station |
| Dykes, Linda | Grain Quality Testing Coordinator | College Station |
| McDonough, Cassandra | Cereal Quality Lab Director and Research Scientist | College Station |
| Rooney, Lloyd | Regents Professor and Faculty Fellow | College Station |
| Graduate Student Personnel and Research Activities - Cereal Quality Lab* | ||
Research Interests
- To improve the quality of sorghum food products
- The chemistry, nutrition, and processing of cereal-based food products
- Development of cereal varieties with improved processing quality, bioactivity of starches, proteins and fibers, during processing are investigated to create or maintain foods with desirable flavors, textures, and nutritional values
- Ingredient functionality, polymer interactions, bioactivity of compounds, and process improvements to foods and snacks while maintaining desirable flavors and textures for consumers
Related Sites of Interest
- Structure/texture relationships in snack foods, determined using various microscopy techniques, including environmental scanning electron microscopy and polarized light microscopy. For more information, and images, Click Here.
- Posters from the Food Science & Cereal Quality Lab. Posters cover current research in the Cereal Quality Lab. Files will open in Adobe Acrobat.
- Food Protein R&D Center
- Cereal Quality Publication list
Publications
- CQL Publications High Tannins
- Awika Properties Of 3-deoxyanthocyanins From Sorghum
- Awika Screening Methods To Measure Antioxidant Activity Of Sorghum (Sorghum bicolor) And Sorghum Products
- Awika Anthocyanidins 2004 Final
- Awika Rooney Sorghum Phytochemicals And Their Potential Impact On Human Health
- Beta Effect of chemical conditioning on the milling of high tannin sorghum
- CFW Overview Sorghums
- CFW Phenolic Compounds Cereal Grains Their Health Benefits
- Decorticating Sorghum To Concentrate Healthy Phytochemicals
- Dykes Phenolic Compounds And Antioxidant Activity Of Sorghum Grains Of Varying Genotypes
- Dykes Rooney Sorghum And Millet Phenols And Antioxidants